Our vineyard is mainly composed of old vines planted through massale selections, with the oldest dating back to 1936. Since the 1990s, we have embraced soil cultivation practices such as plowing and hoeing, excluding the use of herbicides and insecticides. At the estate, a conscientious approach to both the vines and the surrounding environment, as well as the preservation of biodiversity, is carefully considered. This becomes even more crucial considering our impact on the vineyard in the face of climate change. Since 2006, the estate has been following organic practices, and in 2016, Laurent initiated the “AB” (Agriculture Biologique) certification process, which was officially certified in 2019. This adaptation to climate change naturally urges us to modify our working methods, especially in the vineyard. We are moving forward by implementing practices such as: Shredding vine shoots, Prophylactic methods, Using organic manure or compost sourced from a local farm, Planting leguminous seeds between vine rows, Introducing co-plantations of young plants or grafting, Pruning higher and with a more regulated frequency, Engaging in mass selection from our own old vines. It is our responsibility to respect the surrounding heritage and learn to adapt to these new challenges for which we may not yet have all the solutions. In the cellar, patience is key For both the vinification and aging processes, our methods are minimally interventionist. The quality of the fruit is the essential foundation for crafting our wines. We produce wines that combine freshness, finesse, and elegance while maintaining a solid structure with substance and a savory length on the palate. Each of our appellations, primarily located in Côte de Nuits (Clos de la Roche, Morey-St-Denis, Gevrey-Chambertin, Chambolle-Musigny, Nuits-St-Georges), and also some in Côte de Beaune (Pommard, Monthelie, Volnay), faithfully expresses its unique terroir. After manual harvesting and careful sorting, the grapes are vinified in tanks and aged for nearly two years in oak barrels in our cellars. We intervene minimally in the vinification process, preserving a portion of whole clusters to bring balance and complexity. Pump-overs and punch-downs are performed harmoniously to extract delicate and silky tannins. Before barreling, the lees are selected and evenly distributed in each barrel, with a proportion of 20 to 30% new oak. A lengthy aging process of around twenty months follows to allow the wines to mature patiently. They are then racked and bottled by gravity, without filtration or clarification. This long and patient work enables us to obtain balanced and refined wines with significant aging potential, while remaining relatively approachable at a young age.Purchase of grapes, since the 2004 vintage, from vines located mainly on the south-facing slopes of the “Sous le Château” vineyard. Its very stony limestone soil brings out the wine’s notes of fresh apricot and exotic fruit, along with a nice mineral tension. In memory of Romain who passed away in 2004.